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Jalapeño Popper Cheesy Chicken Enchiladas

Creamy, spicy, and bursting with flavor, Jalapeño Popper Cheesy Chicken Enchiladas are a delightful twist on a classic favorite. Combining the comforting taste of cheesy chicken enchiladas with the zesty kick of jalapeño poppers, these enchiladas are perfect for any occasion—whether it’s a weeknight dinner, a potluck, or game day. The rich filling of cream cheese and cheddar melds beautifully with the spicy jalapeños, all enveloped in soft flour tortillas and topped with a creamy sauce.

  • Total Time: 40 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup diced jalapeños (fresh or pickled)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1 cup sour cream (or Greek yogurt for a healthier option)
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (optional, for added heat)
  • 8 flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well mixed.
  3. Fill each tortilla with the chicken mixture, roll them tightly, and arrange seam-side down in the baking dish.
  4. In a saucepan over medium heat, whisk together chicken broth and flour until smooth; stir in sour cream (or Greek yogurt) and chili powder until thickened.
  5. Pour the sauce over the rolled enchiladas and sprinkle with Monterey Jack cheese.
  6. Bake for 20-25 minutes until cheese is melted and bubbly.
  7. Let cool slightly before serving.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 23g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: Adjust spice levels by modifying jalapeño quantities or omitting them for milder flavors. For a vegetarian option, substitute chicken with black beans or sautéed vegetables. Prepare enchiladas ahead of time; just increase baking time if refrigerated.